Mostly Whole Wheat Banana Pancakes

Mostly Whole Wheat Banana Pancakes



If you’re like me you probably hate seeing your bananas turn black and overripe before you get a chance to eat them. The first thing that most people think of making is banana bread, but sometimes you may not feel like it. Well, a scrumptious option is banana pancakes. Over the week-end I made some really nice fluffy pancakes from a recipe that I modified from Her jacks are amazingly good but I wanted to make healthier pancakes. To do this I cut out the sugar—old bananas are high in sugar so no added sugar is necessary; I used olive oil instead of butter, more whole wheat flour than white, and non-fat Greek yogurt instead of buttermilk. Yogurt isn’t necessarily a better choice than the buttermilk that she uses, but I always have yogurt in the fridge, whereas I’d have to make a special trip to the store for buttermilk, and then I’d be forced to think of another recipe to use it in so it wouldn’t go to waste.

These pancakes are light and fluffy due to the amount of baking powder in the recipe. Generally speaking, having a lot of baking powder in the batter will make pancakes rise more, but it will also give a more unpleasant taste, but it this recipe it works because the strong banana flavor masks the taste of the baking powder.

There is a trick to making good pancakes and that is to under-mix the batter. This is entirely different from making cake batter where you mix the batter very well. Pancake batter is only mixed until the dry patches are incorporated, and I find it best to use a large balloon whisk because it does the job quicker and better than a spatula.

We all loved these healthier, mostly whole wheat banana pancakes and I’m betting that you will, too!


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Mostly Whole Wheat Banana Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 12 to 13 pancakes

Mostly Whole Wheat Banana Pancakes


  • 1 cup milk, 2%
  • 1 cup Greek yogurt, non-fat
  • 2 small ripe bananas
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1-3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt


  1. Place the milk, yogurt, bananas, eggs, olive oil and vanilla extract into a blender.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the wet ingredients to the dry. If you have one, use a balloon whisk to mix the wet ingredients with with dry, and mix just until incorporated. Do not overmix!
  4. Let batter rest for about 5 minutes.
  5. Heat a non-stick griddle to high and when it comes to temperature lower the heat to medium-high.
  6. Fold a paper towel up about 3 times and use it to wipe about 2 teaspoons of olive oil onto the grill and spread it around.
  7. Pour the batter back into the blender; it's easier to pour from. You'll pour about 1/3 cup for each pancake. Another option is to use a ladle to pour the batter, or use a measuring cup to help you pour it on.
  8. Flip the pancakes when you see several bubbles form on the top of each pancake.
  9. Add a pat of butter to the top of each pancake as the second side cooks. This way the butter will melt and you won't have cold butter sitting on top when you're ready to top with the syrup.
  10. Cook until both sides are a medium golden color.
  11. Serve with sliced fruit, apple sauce, yogurt, and/or maple syrup.

Weight Watcher’s Points Plus Values: 8 per serving; 2 pancakes are one serving.

Nutrition Facts Banana Pancakes


Mostly Whole Wheat Banana Bread 2

This recipe is also posted at Hearth and SoulSimpleSupperTuesdayTuesday’s Table, and Totally Talented Tuesdays